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Strawberry Shortcake is a classic dessert loved for its light sponge, juicy strawberries, and fluffy whipped cream. This eggless version is perfect for vegetarians and anyone who enjoys soft, moist cakes without eggs. It’s an easy homemade dessert that tastes like a bakery-style treat and is ideal for summer parties, birthdays, or special celebrations.
Ingredients
Sponge Cake:
1 ½ cups all-purpose flour (maida)
½ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup curd (yogurt)
? cup oil or melted butter
½ cup milk (as required)
1 tsp vanilla extract
1 tbsp lemon juice or vinegar
For Strawberry Filling:
2 cups fresh strawberries (sliced)
2–3 tbsp sugar
For Whipped Cream:
1 cup chilled whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
Step-by-Step Preparation
Prepare Strawberries
Mix sliced strawberries with sugar and keep them aside for 20–30 minutes. This helps them release natural juices and form a sweet syrup.
Make Eggless Sponge Cake
Preheat oven to 180°C. In a bowl, whisk curd, sugar, oil, and vanilla extract until smooth. In another bowl, sift flour, baking powder, baking soda, and salt. Combine wet and dry ingredients, then add milk gradually to form a smooth batter. Finally, add lemon juice and mix gently.
Bake the Cake
Pour batter into a greased baking tin and bake for 25–30 minutes or until golden and a toothpick comes out clean. Allow it to cool completely.
Whip the Cream
Beat chilled whipping cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Shortcake
Slice the cake into layers. Add strawberries and whipped cream between layers and on top. Repeat for a rich, creamy dessert.
Serving Tip
Chill the cake for 1–2 hours before serving for the best taste. Garnish with fresh strawberries or mint leaves for extra freshness.
Source :- IANS
